Eggplant & Chickpea Stew

If you have about 4 hours and 45 minutes to spend in the kitchen, Eggplant & Chickpea Stew might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains approximately 9g of protein, 7g of fat, and a total of 244 calories. This recipe serves 8 and costs $1.97 per serving. It is perfect for Winter. Several people made this recipe, and 6288 would say it hit the spot. If you have pepper, olive oil, fresh parsley, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. It is brought to you by Eating Well. Overall, this recipe earns a tremendous spoonacular score of 99%. If you like this recipe, you might also like recipes such as Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew, Eggplant and Chickpea Dip, and Eggplant and Chickpea Pitas.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 240 minutes

 

Ingredients:

1 bay leaf

1 28-ounce can tomatoes (see Note), drained and coarsely chopped

1 small (1-inch) cinnamon stick

1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained

1 ounce dried porcini mushrooms

2 large eggplants (about 1 1/2 pounds each)

1/4 cup finely chopped fresh parsley

6 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

2 large onions, thinly sliced

2 teaspoons dried oregano, crumbled

1 teaspoon freshly ground pepper

1 teaspoon salt

3 cups hot water

Equipment:

oven

paper towels

sieve

bowl

baking sheet

slow cooker

frying pan

baking pan

pot

Cooking instruction summary:

Preheat oven to 400F.Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea Baked Pasta. Preheat oven to 350F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions. Drain and rinse. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).

 

Step by step:


1. Preheat oven to 400F.

2. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.Meanwhile, peel eggplants, if desired, and cut in half lengthwise.

3. Brush the cut sides liberally with 2 tablespoons oil.

4. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.

5. Let stand until cool enough to handle.

6. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.

7. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.

8. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute.

9. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes.

10. Transfer to the slow cooker and stir to combine with the eggplant.Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low.

11. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea

12. Baked Pasta. Preheat oven to 350F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions.

13. Drain and rinse.

14. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl.

15. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.

16. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).


Nutrition Information:

Quickview
244k Calories
9g Protein
7g Total Fat
40g Carbs
70% Health Score
Limit These
Calories
244k
12%

Fat
7g
12%

  Saturated Fat
1g
6%

Carbohydrates
40g
13%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
439mg
19%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
70%

Fiber
13g
52%

Folate
206µg
52%

Vitamin K
51µg
49%

Copper
0.76mg
38%

Potassium
1039mg
30%

Vitamin B6
0.54mg
27%

Vitamin C
20mg
24%

Magnesium
85mg
21%

Iron
3mg
21%

Vitamin B5
2mg
20%

Vitamin B1
0.3mg
20%

Phosphorus
191mg
19%

Vitamin E
2mg
19%

Vitamin B3
3mg
17%

Vitamin B2
0.23mg
14%

Zinc
1mg
12%

Calcium
107mg
11%

Vitamin A
440IU
9%

Selenium
5µg
8%

covered percent of daily need
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When cranberries are ripe, they bounce like a rubber ball.

Food Joke

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